Pickled cucumbers and gherkins are a great condiment for burgers, sausage rolls, and even on top of keto pizza. The reason I make my own is that most store-bought products contain sugar and other unhealthy additives. My mom preserves gherkins and makes them in batches of 40-60 jars - they last for months without refrigeration.
I prefer making refrigerator pickles because they are easier to prepare and less likely to get soft. I followed my mom's recipe but used a healthy low-carb sweetener instead of sugar. If you want to make pickles in batches and preserve them, The Kitchn has a great step-by-step guide.
Nutritional values (per pickle, 2 oz/ 57 g):
|of which Saturated||0||grams|
|Magnesium and Potassium||trace|
Macronutrient ratio: Calories from carbs (62%), protein (25%), fat (13%)
Ingredients (makes 1-quart/ 1 l jar):
Other spices you can use:
- Depending on the size and your preference, you can use whole cucumbers, sliced cucumbers or cut them into spears. Prepare the pickling brine. In a small saucepan, heat up 2 cups of water and a cup of vinegar. Once simmering, take off the heat and add Erythritol and salt. Stir until dissolved and set aside. Peel and slice the onion and garlic.
- Place all the spices (sliced onion, garlic, peppercorns, mustard seeds, allspice, bay leaf and dill seeds) at the bottom of a large jar (I used a Fido jar).
- Pack the cucumbers into the jar, add fresh dill (if used), and pour in the prepared brine. Let it cool to room temperature, cover with a lid and place in the fridge for at least 2 days to infuse with the spices.
Keep them in the fridge for up to 3 months.